Early last September, The Chefs’ Warehouse, in collaboration with Hudson Valley Foie Gras, Sabatino Truffles, Niman Ranch Beef, and Wine Access presented The Truffle and Foie Gras Event, a decadent night of ingredient education including sumptuous passed hors-d’oeuvres and an innovative four-course dinner crafted by Chef Itmar Abramovitch at
Kitchen Collective in Napa, CA.

Colby Morse, Nikki Thomas, Michael Pawlik,
and Amanda Barker (from Mamanoko in SF).

Produced by CW’s own Product Specialist Nikki Thomas, the event was attended by many well known local Napa, Sonoma, and Calistoga chefs, and proprietors who left the evening inspired to incorporate Sabatino Truffles, Hudson Valley Foie Gras and Niman Ranch proteins in their upcoming holiday season menus.

The dessert: Foie Ice Cream, Honey Meringue, and Basbusa Cake.
Sabatino Truffle Product Ambassador Jade Rosenberg.
Foie Gras Macarons.
Guests boned-up on Hudson Valley Foie Gras’ uniquely humane procuring practices from company specialist Jack Mancino.
The menu included this Bistro Fillet of Niman Ranch Beef, Pomme Anna, Truffles, and Carrots.